Thai Noodle Salad Recipe -
Thai Noodle Salad Recipe
  • READY IN 25 mins

Thai Noodle Salad

Recipe by  

"This is a delicious and flavorful salad. Udon noodles can be purchased at health food stores, Asian food stores and at most supermarkets."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender. Drain and rinse the noodles under cold running water and let cool.
  2. Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
  3. In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint. Wisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the roasted and chopped peanuts.
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Reviews More Reviews

Most Helpful Positive Review
Jul 16, 2005

FANTASTIC!!! Excellent for a warm summer night when you want to cool down. I was skeptical about mixing milk directly with vinegar in the dressing because I thought the milk would curdle, so I combined all the dressing ingredients *except* the milk, stirred it well, then added the milk. The dressing tasted just like what I've had at good Thai restaurants!!! I made one addition to the noodle mixture: fresh cilantro. The results were so fresh and yummy! I'm glad the recipe made a lot of noodle salad because I'm looking forward to having it for lunch tomorrow.

Most Helpful Critical Review
Aug 10, 2003

I was a little disappointed. I would completely change all the veggies, no cucumbers, and use extremely thin noodles. Using speghetti just is too heavy. The dressing isn't bad, but it lacks something. I will try to modify this to get it to work. I will let you know when I figure out the missing ingredients.

Aug 10, 2003

I substituted linguine for the udon noodles, and it turned out well. I feel the texture of the bean sprouts detracted from the salad, so next time I'll leave those out. Otherwise, a very good, flavorful salad.

Jun 27, 2003

the presentation of this salad is very nice! i think next time i would try another type of noodle...the udon noodles were a little too floury and bland for our taste.

Jul 06, 2003

This is a great recipe. I added lots of vegetables to it (bean sprouts, pea pods, shredded carrots, diced celery) and it was a hit at the family party. I also heated up the left overs the next night and had a hot pasta dish for dinner. It was great cold and hot.

May 26, 2003

I LOVED this salad. My boyfriend "really liked it". He didn't love the whole udon noodles - works best if you cut them into bite-sized pieces. Also he requested more bean sprouts and that worked well when we tried it a second time. I also addes a tiny bit more peanut butter b/c I love it! Next time I want to try it hot without the carrott and cucumber!

Jun 04, 2003

When I read the receipe I was so excited. I love Thai food, especially receipes with peanut butter. But....this salad was terrible. I spent all afternoon making it and wound up throwing the whole thing out!!

Jun 01, 2004

I made this over the weekend for a cookout and it was a big hit. I used twice the amount of udon called for and I think only 1 package (8oz) would have been way too much sauce. One other note - this is much more like a pasta salad than a green salad because it is a mound of saucy noodles on a bed of lettuce (at least the way it turned out for me.)


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  • Calories
  • 390 kcal
  • 19%
  • Carbohydrates
  • 36.9 g
  • 12%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 740 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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